NFS 2210 A (CRN: 96162)
Nutrition and Food Sciences: Food Chemistry: Macronutrients (A)
4 credit hours
About NFS 2210 A
An examination of the properties and functions of macromolecules in food, including water, proteins, carbohydrates, and lipids. Topics include protein structure, starch structure, gelatinization, lipid oxidation, and the role they play in food texture, stability, and nutritional quality. Prerequisite: CHEM 1580.
Notes
Prereqs enforced by the system: CHEM 1580; PACE Student by Permission and Override
Syllabus Unavailable
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